Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold water
- 1 egg
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound sweet potato, peeled and sliced
- 1/2 pound zucchini, sliced
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot
- Slotted spoon or tongs
- Wire rack
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, beat the egg and add the cold water. Mix well.
3. Add the egg mixture to the dry ingredients and mix until smooth.
4. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
5. Dip the shrimp, sweet potato, and zucchini slices into the batter, making sure they are coated evenly.
6. Carefully place the battered ingredients into the hot oil and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon or tongs to remove the tempura from the oil and place on a wire rack to drain excess oil.
8. Repeat the process until all the ingredients are fried.
9. Serve hot with dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 15g
Carbohydrates: 40g
Fiber: 2g
Sugar: 5g
Sodium: 400mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Sweet potato can be substituted with pumpkin or butternut squash.
- Zucchini can be substituted with eggplant or bell peppers.
Variations:
- Add sliced onion or mushrooms to the tempura batter.
- Use different dipping sauces, such as soy sauce or sweet chili sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure the tempura is crispy.
- Do not overcrowd the fryer or pot to prevent the tempura from sticking together.
- Use a wire rack to drain excess oil and keep the tempura crispy.
Storage instructions:
Store leftover tempura in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat tempura in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve tempura on a platter with dipping sauce on the side.
Garnishes:
Garnish with chopped green onions or sesame seeds.
Pairings:
Serve with steamed rice and miso soup.
Suggested side dishes:
Edamame or seaweed salad.
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the tempura is not crispy, increase the heat of the oil or fry for a longer time.
Food safety advice:
- Use caution when frying with hot oil.
- Make sure the shrimp is fully cooked before serving.
Food history:
Tempura is a Japanese dish that was introduced by Portuguese traders in the 16th century.
Flavor profiles:
The tempura batter is light and crispy, while the shrimp, sweet potato, and zucchini provide a savory and slightly sweet flavor.
Serving suggestions:
Serve tempura as an appetizer or main course.
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Region: Japanese